Strawberry, Coconut, And Lychee Layer Cake Recipe

Ingredients: – Cake: 2 cups all-purpose flour, 1 ½ cups sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup shredded coconut, ½ cup butter, 3 eggs, 1 teaspoon vanilla, 1 cup coconut milk, ½ cup lychee syrup.

Lychee Filling: 1 cup chopped lychees, ½ cup lychee syrup, 1 tablespoon cornstarch, 1 tablespoon lemon juice.

Strawberry Filling: 1 ½ cups chopped strawberries, 1 tablespoon sugar, 1 teaspoon lemon juice.

Coconut Frosting: 1 cup heavy cream, 1 cup shredded coconut, ¼ cup powdered sugar, 1 teaspoon vanilla.

Instructions: 1. Make the Cake Layers: Preheat oven to 350°F. Mix dry ingredients (flour, sugar, baking powder, baking soda, coconut). Beat butter, eggs, and vanilla. Alternate adding dry mix with coconut milk and lychee syrup. Pour into greased pans, bake for 25-30 minutes, and cool.

Prepare Lychee Filling: Combine chopped lychees, lychee syrup, cornstarch, and lemon juice in a saucepan. Cook until thickened. Let cool.

Prepare Strawberry Filling: Mix chopped strawberries, sugar, and lemon juice. Let sit to release juices.

Make Coconut Frosting: Whip heavy cream until stiff peaks form. Fold in powdered sugar, vanilla, and shredded coconut.

Assemble the Cake: Slice cooled cake layers in half. Layer first with lychee filling, then with strawberry filling, alternating between layers.

Frost the Cake: Spread coconut frosting on the top and sides of the cake.

1. Garnish & Serve: Decorate with fresh strawberries and extra shredded coconut. Slice and enjoy!

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